Written By Angela Warburton
Gluten-free, high in healthy fats and nutrient dense, this makes a wonderful healthy winter snack!
Temp 350
Cooking time: 50-60 mins (until inserted knife comes out clean)
The ginger, cinnamon and nutmeg are naturally warming spices to help keep you cozy on the inside in the cold winter months. Quinoa flour is gluten free and higher in protein and calcium than other flours. The flax seed offers some protein, omega 3’s, fibre, has anti-cancer properties and helps regulate hormones. Coconut oil is a healthy oil rich in omega’s that just happens to be anti fungal and anti bacteria which helps our resistance to illness, helps balance blood sugar AND it helps with reducing cholesterol. Coconut sugar and maple sugar both contain more vitamins and minerals than refined sugar making this a wonderful nutrient dense healthy snack alternative. And mixed all together baking– the house smells amazing!
Dry ingredients:
1.5 cups quinoa flour
1 cup coconut sugar
½ cup ground flax
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
1 tsp baking soda
½ tsp salt
¾ cup pumpkin seeds (you can also try it with slivered almonds or walnuts)
1 cup unsweetened dried cranberries
Wet ingredients:
3/4 cup pumpkin puree
1/2 cup coconut oil
½ cup hot water
2 eggs
1 tsp vanilla
¼ cup maple syrup
Directions:
Combine all dry ingredients into bowl and wisk together. Make a whole in the centre of the dry ingredients. Add all the wet ingredients and blend together (don’t over mix).
Pour into loaf pan (greased and floured) and bake at 350 for 50-60 minutes.
Enjoy!